PHYSALIS ALKEKENGI V. FRANCHETII

With nodding, bell-shaped 1” creamy white blooms and followed by bright orange papery ‘lanterns’ that enclose a round red berry. Cut the stems for dried arrangements as soon as lanterns turn bright orange and hang upside down in a dark, airy place for a few weeks to dry and use during the winter as a dried flower. 3’.

Physalis, or Cape Gooseberry, is a fantastic, fragrant and exotic addition to the kitchen garden. Similar in texture to a firm tomato the flavour of Physalis fruits compliment both sweet and savoury dishes, they make an attractive garnish and can be eaten raw, used in salads, desserts, jams and jellies and even look great displayed in a glass bowl.

Cape Gooseberry is very easy to grow from seed. Sow Physalis indoors, between February and April, only just covering the seed. Germination usually takes place within 7 to 10 days at 70-80F. Prick out the seedlings when they are large enough to handle and 2 to 4 true leaves have developed, transplanting the young plants into individual pots and protect from frost.

Physalis prefers a sunny, frost-free location, sheltered from strong winds. Very good crops are obtained on rather poor sandy ground. If the soil is too rich it encourages leaf production at the expense of fruiting.

The plant is usually naturally bushy, but pinching out the growing tip whilst the shoots are less than 30cm tall will encourage side shoots.

Physalis needs consistent watering to set a good crop of fruit but can't tolerate having wet feet. Plants should be positioned on a gentle slope or in mounded rows where drainage is a problem.

As the fruits ripen, they begin to drop to the ground, but not all fallen fruits may be in the same stage of maturity and must be held until they ripen. Do not eat unripe fruit. Physalis ripen from green to orange or golden-yellow. Properly matured fruits will keep for several months.